Chocolate pot de crème with macarons à la vanille

Like crème brulee but no burnt sugar on top, like crème caramel but no burnt sugar on the bottom

Chocolate pot de crème

Yield : 8 ramekins

• 2 eggs
• 1 egg yolk
• 1/3 cup light brown sugar
• 2 cup milk
• 1 vanilla bean
• 100 g dark chocolate, 64 % cocoa
• 2 tsp cocoa powder
• pinch of salt

Place the milk, light brown sugar, salt and vanilla bean in a medium saucepan and bring to a boil. Keep it hot.

In the meantime, melt the chocolate in a double boiler and keep on the side.

Preheat your oven at 320 F.

In a separate bowl, whisk the eggs, egg yolk and sugar together and temper the hot milk mixture into them. Strain the custard through a fine sieve.

Add the melted chocolate and cocoa into the custard.

Pour the custard into the ramekins and place them in a dish filled with hot water, so that they are half immersed.

Bake until the center of the ramekins is set. Cool and refrigerate.


Macarons à la vanille


Yield : 32 shells

• 62 g almond meal
• 112 g icing sugar
• 50 g aged egg whites
• 14 g sugar
• 2 g egg white powder 
• 1/2 tsp vanilla extract or vanilla paste

How to is here

Swiss meringue buttercream (adapted from Martha Steward's cupcakes)

• 2 large egg whites
• 15 g sugar
• Pinch of salt
• 180 g unsalted butter, cut into pieces
• 1/2 tsp vanilla extract

How to is here

Fill and sandwich the macarons

Once the cookies have cooled. Fill a pastry bag with the buttercream. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.